Tapioca Pudding with Apple-Cranberry Compote
- Kid-friendly
- Heart-healthy
- Low sodium
- Peanut free
Ingredients
- 4 cups (1 L) light (5 or 6%) cream or 2 cups/500 mL each milk and 10% cream
- 1 tsp (5 mL) finely grated orange rind
- 2 eggs
- 1/3 cup (75 mL) granulated sugar
- Pinch salt
- 1/3 cup (75 mL) pearl tapioca
- 1/4 tsp (2 mL) vanilla extract
- Apple-Cranberry Compote:
- 3 cups (750 mL) diced cored peeled apples
- 1 cup (250 mL) fresh or frozen cranberries
- 2/3 cups (150 mL) granulated sugar
- 1 -inch (2.5 cm) strip orange rind
- 1/2 cup (125 mL) orange juice
- Scant 1/2 tsp (2 mL) cinnamon
- Pinch salt
Preparation
In large pot over medium-high heat, cook cream with orange rind until tiny bubbles form around edge.
Meanwhile, in large heatproof bowl, whisk together eggs, sugar and salt; stir in tapioca. Slowly whisk in cream mixture. Return to pan over medium-low heat; simmer, stirring constantly, until thick enough to coat back of spoon and tapioca is puffed and translucent, about 20 minutes.
Stir in vanilla. Scrape into bowl and place plastic wrap directly on surface; let cool. Refrigerate until cold, about 2 hours.
Apple-Cranberry Compote: In saucepan, stir together apples, cranberries, sugar, orange rind and juice, cinnamon and salt and bring to boil; reduce heat and simmer, covered, until fruit is softened and mixture is thickened, 15 to 20 minutes. Remove orange rind.
Let cool to room temperature. Serve over tapioca.
Makes 6 servings.
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